Roasted Chickpeas: 3 Ways

Spice up snack time with roasted chickpeas! Chickpeas offer a neutral base for adding lots of fun flavor combinations, like Turmeric & Lime, Pumpkin Spice and Spiced Maple, and are a great way to satisfy just about any craving.

Roasted Chickpeas – 3 Ways

Pumpkin Spice Roasted Chickpeas

Ingredients:

1 (15 oz.) can chickpeas, rinsed and drained

⅓ cup canned pumpkin puree

3 Tbsp. maple syrup

1 tsp. cinnamon

1 tsp. pumpkin pie spice Salt, to taste

Directions:

Preheat oven to 400°.

Pat the chickpeas dry with a clean dishtowel or paper towels. If time allows, leave the chickpeas to air-dry for a few minutes. Remove any chickpea skins that come off while drying.

In a medium bowl, toss chickpeas with pumpkin, maple syrup, cinnamon, pumpkin pie spice and salt. Spread chickpeas out in an even layer on a baking sheet.

Roast the chickpeas in the oven for 20-30 minutes. Stir chickpeas or shake the pan every 10 minutes. A few chickpeas may pop - that is normal. The chickpeas are done when golden and slightly darkened. They will be dry and crispy on the outside and soft in the middle.

Pat the chickpeas dry with a clean dishtowel or paper towels. If time allows, leave the chickpeas to air-dry for a few minutes. Remove any chickpea skins that come off while drying.

In a medium bowl, toss chickpeas with olive oil, salt, ginger, turmeric and lime juice. Spread chickpeas out in an even layer on a baking sheet.

Roast the chickpeas in the oven for 20-30 minutes. Stir chickpeas or shake the pan every 10 minutes. A few chickpeas may pop - that is normal. The chickpeas are done when golden and slightly darkened. They will be dry and crispy on the outside and soft in the middle.

Pat the chickpeas dry with a clean dishtowel or paper towels. If time allows, leave the chickpeas to air-dry for a few minutes. Remove any chickpea skins that come off while drying.

In a medium bowl, toss chickpeas with olive oil, salt, paprika, cayenne, chili powder and maple syrup. Spread chickpeas out in an even layer on a baking sheet.

Roast the chickpeas in the oven for 20-30 minutes. Stir chickpeas or shake the pan every 10 minutes. A few chickpeas may pop - that is normal. The chickpeas are done when golden and slightly darkened. They will be dry and crispy on the outside and soft in the middle.

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.